Boston Cream Poke Cake


  • 1 box Yellow Cake Mix (plus box ingredients)
  • 2 small boxes (3.4 oz) Instant Vanilla Pudding Mix
  • 4 cup Milk
  • 1 container Chocolate Frosting


  • Prepare cake in 13×9″ pan according to box directions.
  • Allow to cool until just slightly warm.
  • Use spoon handle to poke holes evenly across cake.
  • Combine milk and pudding mix and whisk until well blended.
  • Pour pudding over cake making sure it gets down into holes.
  • Refrigerate cake for several hours to allow pudding to settle and set up.
  • Open frosting container and remove foil seal.
  • Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
  • Pour over pudding layer and spread with spatula to cover completely.
  • Refrigerate for at least several more hours.